freemotion
Food Guru
Here is how I make my NT-style (Nourishing Traditions) biscuits. I roll this whole batch out on a piece of parchment paper and transfer it to the top of my earthenware casserole dish (13x9?) to top a big pot pie. Actually, I pat it out with my hands, right next to the dish, so I can keep checking that it is the right size and shape. Then I carefully flip it onto the warm/hot filling and bake at 400 F for 20 + minutes.
If I want biscuits, I roll it out right on a cookie sheet (baking stone before I broke mine!) and cut it into diamond shapes by rolling a pizza cutter across it on the diagonal. The extra bits on the edges are for the cook.....quality checks!
3.5 cups freshly ground soft white wheat flour (or ww pastry flour)
---You may substitute a cup of kamut for a little crunchy texture...yum!
3/4 c butter, cut into flour and salt
1 to 1.5 cups kefir, enough to moisten the flour. You may use cultured buttermilk, or yogurt thinned with a little water or milk
Mix and leave at room temp for 12-24 hours, loosely covered.
Knead in quickly:
1 tsp sea salt
3.5 tsp baking powder
Bake at 400 F 15-20 minutes
If I want biscuits, I roll it out right on a cookie sheet (baking stone before I broke mine!) and cut it into diamond shapes by rolling a pizza cutter across it on the diagonal. The extra bits on the edges are for the cook.....quality checks!
3.5 cups freshly ground soft white wheat flour (or ww pastry flour)
---You may substitute a cup of kamut for a little crunchy texture...yum!
3/4 c butter, cut into flour and salt
1 to 1.5 cups kefir, enough to moisten the flour. You may use cultured buttermilk, or yogurt thinned with a little water or milk
Mix and leave at room temp for 12-24 hours, loosely covered.
Knead in quickly:
1 tsp sea salt
3.5 tsp baking powder
Bake at 400 F 15-20 minutes
biscuits 
